2 cups cubed chicken or turkey
1/2 cup diced celery
1/3 cup sliced onions
1/2 sliced bell pepper
3 Tbs flour
1 1/2 cups chicken broth
3 Tbs white wine
1/2 cup parsley
2 Tbs fresh rosemary, (optional)
Freshly-ground black pepper, to taste
4 slices toast


Add cubed chicken or turkey to a small amount of broth in pan and saute until tender and thoroughly cooked. Add vegetables. Saute with chicken until tender but crisp. Sprinkle flour over chicken-vegetable mixture and cook slowly for about five minutes.
Add remaining broth and let sauce thicken slightly. Add wine and other seasonings to taste, cooking several more minutes. Serve over toast.